Instant Pot Hard Boiled Eggs Recipe

I share my little Instant Pot trick that consistently yields a perfect boiled egg for breakfasts, salads, or making deviled eggs.

I used to dread boiled eggs, shells clinging and a mess left behind, till the pressure cooker made them almost boringly perfect. I still smile when a batch of large eggs goes straight into an ice bath and the shells pop off with almost zero fuss.

People call these Instapot Boiled Eggs Instant Pot and once you try them you get why they stick around in your routine. Instant Pot Hard Boiled Eggs Easy Peel is not an exaggeration.

I tell friends theyre the secret when you want a quick snack or simple salads, its oddly satisfying and Im hooked.

Ingredients

• Eggs: Packed with protein, healthy fats and vitamins; super versatile.

  yolks creamy, whites firm when cooked.

• Water: Simple water creates steam pressure and also thins out minerals, helps even cooking sometimes.
• Ice: Ice for an ice bath stops cooking fast, firms whites, and makes peeling easier often.
• Vinegar: A little vinegar adds tang, can help the shell let go from the white easier.
• Baking soda: Tiny baking soda raises pH a bit, loosens shells and sometimes makes peeling painless.
• Salt: A pinch of salt seasons water, helps cracking shells and boosts flavor.

Ingredient Quantities

• 6 to 12 large eggs
• 1 cup (240 ml) water
• 1 to 2 cups ice cubes, plus cold water for an ice bath
• 1 teaspoon white vinegar (optional helps with peeling)
• 1/2 teaspoon baking soda (optional can make shells come off easier)
• Pinch of kosher or table salt (optional)

How to Make this

1. Pour 1 cup (240 ml) water into the Instant Pot, add 1 teaspoon white vinegar and or 1/2 teaspoon baking soda and a pinch of salt if you like, they help with peeling.

2. Place the trivet or a steamer rack in the pot and arrange 6 to 12 large eggs in a single or snug layer on the rack.

3. Close the lid, set the steam valve to Sealing, choose Pressure Cook or Manual on High and set the time to 5 minutes.

4. When the cook cycle ends let the pressure naturally release for 5 minutes, then carefully move the valve to Venting to release any remaining pressure and open the lid.

5. Immediately transfer the eggs to an ice bath made with 1 to 2 cups ice plus cold water; leave them in the ice bath for 5 minutes to stop cooking.

6. Tap and roll each egg to crack the shell, then peel under running water starting at the wider end where the air pocket is, it usually helps a lot.

7. If a tiny green ring appears around the yolk dont panic, it just means a touch overcooked and is still safe to eat.

8. For easiest peeling use older eggs when possible, or use the vinegar or baking soda trick above; peeling under cold running water helps remove stubborn bits.

9. Store unpeeled hard boiled eggs in the fridge up to one week; peeled eggs keep best in a covered container, same time frame.

10. If you want slightly creamier yolks next time try reducing pressure time or experiment, but for firm hard boiled eggs this 5 5 5 method is reliable.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Trivet or steamer rack, to keep the eggs off the bottom
3. Measuring cup and measuring spoons for the water, vinegar and baking soda
4. Large bowl big enough for an ice bath (1 to 2 cups ice + cold water)
5. Slotted spoon or tongs to lift eggs out without cracking them
6. Kitchen timer or phone timer for the 5 minute natural release and ice bath timing
7. Container with lid for storing unpeeled or peeled eggs in the fridge
8. Paper towels or a clean kitchen towel for drying and handling eggs

FAQ

Instant Pot Hard Boiled Eggs Recipe Substitutions and Variations

• 1 teaspoon white vinegar: swap for 1 teaspoon apple cider vinegar, or 1 tablespoon lemon juice, or skip it, acid helps shells peel easier so older eggs will help if you skip.
• 1/2 teaspoon baking soda: dont have any? try 1/2 to 1 teaspoon table or kosher salt, or add a splash of vinegar, or just use older eggs which usually peel better.
• 1 to 2 cups ice cubes plus cold water: no ice? use very cold tap water and chill the bowl in the fridge a few minutes, or use frozen veggies in a sealed bag or a gel ice pack to make a quick ice bath.
• Pinch of kosher or table salt: any salt works sea salt or Himalayan pink are fine, or omit completely, salt mainly firms the whites and helps if a yolk leaks.

Pro Tips

1. Use older eggs whenever you can, they peel way easier than fresh ones. If you can buy or stash them for about a week they usually slip out of the shell instead of sticking like glue.

2. Toss a tiny bit of vinegar or baking soda into the cooking water, either one helps. Baking soda raises the pH so it’s especially useful with very fresh eggs, vinegar works too. About 1 teaspoon vinegar or 1/2 teaspoon baking soda is plenty, dont overdo it or you might notice a weird taste.

3. Let the pressure sit for a few minutes before venting so the eggs dont bang around and crack, then get them into a solid ice bath right away for at least 5 minutes to stop the cooking. Crack and roll each egg to loosen the shell, start peeling at the wider end under running water and it’ll come off a lot easier.

4. Dont freak if a thin green ring shows up around the yolk, it just means slight overcook and it’s still safe. For creamier yolks try shaving a minute or two off the cook time and test one egg, the 5 5 5 method is reliable for firm yolks though. Store unpeeled eggs in the fridge up to a week, peeled ones in a covered container with a little damp paper towel to keep them from drying out.

Instant Pot Hard Boiled Eggs Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I share my little Instant Pot trick that consistently yields a perfect boiled egg for breakfasts, salads, or making deviled eggs.

Pin

Servings

6

servings

Calories

78

kcal

Equipment: 1. Instant Pot or other electric pressure cooker
2. Trivet or steamer rack, to keep the eggs off the bottom
3. Measuring cup and measuring spoons for the water, vinegar and baking soda
4. Large bowl big enough for an ice bath (1 to 2 cups ice + cold water)
5. Slotted spoon or tongs to lift eggs out without cracking them
6. Kitchen timer or phone timer for the 5 minute natural release and ice bath timing
7. Container with lid for storing unpeeled or peeled eggs in the fridge
8. Paper towels or a clean kitchen towel for drying and handling eggs

Ingredients

• 6 to 12 large eggs

• 1 cup (240 ml) water

• 1 to 2 cups ice cubes, plus cold water for an ice bath

• 1 teaspoon white vinegar (optional helps with peeling)

• 1/2 teaspoon baking soda (optional can make shells come off easier)

• Pinch of kosher or table salt (optional)

Directions

• Pour 1 cup (240 ml) water into the Instant Pot, add 1 teaspoon white vinegar and or 1/2 teaspoon baking soda and a pinch of salt if you like, they help with peeling.
• Place the trivet or a steamer rack in the pot and arrange 6 to 12 large eggs in a single or snug layer on the rack.
• Close the lid, set the steam valve to Sealing, choose Pressure Cook or Manual on High and set the time to 5 minutes.
• When the cook cycle ends let the pressure naturally release for 5 minutes, then carefully move the valve to Venting to release any remaining pressure and open the lid.
• Immediately transfer the eggs to an ice bath made with 1 to 2 cups ice plus cold water; leave them in the ice bath for 5 minutes to stop cooking.
• Tap and roll each egg to crack the shell, then peel under running water starting at the wider end where the air pocket is, it usually helps a lot.
• If a tiny green ring appears around the yolk dont panic, it just means a touch overcooked and is still safe to eat.
• For easiest peeling use older eggs when possible, or use the vinegar or baking soda trick above; peeling under cold running water helps remove stubborn bits.
• Store unpeeled hard boiled eggs in the fridge up to one week; peeled eggs keep best in a covered container, same time frame.
• If you want slightly creamier yolks next time try reducing pressure time or experiment, but for firm hard boiled eggs this 5 5 5 method is reliable.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 50g
• Total number of serves: 6
• Calories: 78kcal
• Fat: 5.3g
• Saturated Fat: 1.6g
• Trans Fat: 0g
• Polyunsaturated: 0.7g
• Monounsaturated: 2g
• Cholesterol: 186mg
• Sodium: 62mg
• Potassium: 63mg
• Carbohydrates: 0.6g
• Fiber: 0g
• Sugar: 0.6g
• Protein: 6.3g
• Vitamin A: 260IU
• Vitamin C: 0mg
• Calcium: 28mg
• Iron: 0.9mg